Baked Cauliflower with Egg and Herb Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg cauliflower, cut into florets
- 2 egg (s), hard-boiled
- 150 g sour cream
- 50 g crème fraîche
- 4 tablespoon whipped cream
- 1 tablespoon chervil, chopped
- 1 tablespoon parsley, chopped
- salt
- 0.5 ½ lemon (s), juice it
- 3 egg (s)
- Cayenne pepper
- 100 grams flour
- 200 g breadcrumbs
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Cook the cauliflower florets in boiling salted water until they are firm to the bite. Drain and let cool.
- Peel the boiled eggs, chop them finely, mix with the sour cream, crème fraîche and 3 tablespoons of whipped cream. Stir in the herbs, season with salt and lemon juice.
- Beat the raw eggs, whisk with salt, cayenne pepper and 1 tablespoon of cream. Turn the cauliflower florets in flour, dip in egg and breadcrumbs. Bake in portions in hot fat until golden brown and drain on kitchen paper.
- Serve with the egg and herb sauce. Serve with French fries.
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